TUNG KEE NOODLE HOUSE

Paper towels were not provided at the only handwash sink in the preparation area. [CA] Single use paper towels shall be provided at handwash sink at all times during operation. [COS] PIC replaced napkins into paper towel dispenser.

Raw shelled eggs on counter measured 73F. Per PIC, they had been out of refrigeration for 10 minutes prior to temperature measurement. Rice noodles measured 68F. Per PIC, they were placed out 10 minutes prior to temperature measurement. Bean sprouts in ice bath measured 45-51F. Observed ice on bottom of container with little water. [COS] Eggs were placed back into refrigeration. Rice noodles were added to TPHC. Bean sprouts were placed directly into ice bath.

Bus tub of cooked fried rice maintained inside the walk-in refrigerator measured between 75F to 77F. Employee stated that the fried rice was prepared in the morning at approximately 8 or 9:00 AM. Fried rice was then left out for approximately 2-3 hours to cool before placing inside the walk-in refrigerator. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Fried rice was VC&D due to improper cooling.

Bean sprouts maintained in inadequate ice bath measuring at 63F. Beef stew soup and sate soup maintained at the cook line measured at 110F and 127F respectively. Raw shelled eggs maintained out in ambient temperature measured at 63F via IR. Cook beef balls in soup at the cook line measured at 105F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Additional ice was added to bean sprouts. Fire was turned on to reheat soups. Raw shelled eggs were returned to preparation refrigerator to immediately cool. Beef balls were placed on time as a public health control.

Observed kitchen employee using bare hands to handle ready-to-eat food items (cooked meat balls in soup). [CA] Bare hand and arm contact with non-prepackaged ready-to-eat foods shall be minimized by using utensils such as scoops, tongs, gloves, paper wrappers, or other implements.

PHF items subjected to time as a public health control (TPHC) were found placed inside the preparation refrigerator. Written procedures provided to operator during the routine inspection were incomplete. Employee unable to demonstrate knowledge of TPHC and stated that tapioca pearls are reheated after 4 hours. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Written procedures were completed. Items subjected to TPHC were removed from temperature control to be discarded after 4 hours.

Observed wiping cloths maintained at the food preparation line used to wipe food spills, dry employees hands after washing, and to wipe food contact surfaces. [CA] Wiping cloths that are in use for cleaning food spills shall not be used for any other purpose. Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed employee washing hands without hand soap, dry hands using a wiping cloth, and then with the same wiping cloth, clean the inside of serving bowls. [CA] Ensure all food contact surfaces are cleaned and sanitized. [COS] Instructed employee to properly wash hands and that utensils to be washed and sanitized.

Observed bowls of raw comminuted meat and flats of raw shelled eggs maintained above ready-to-eat food items inside the walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Observed bus tub of cut green onions maintained inside the walk-in refrigerator with printed newspaper lining the inside of the tub. [CA] All food shall be separated and protected from possible contamination. Discontinue the use of newspaper. Observed cases of raw meat maintained directly on the floor inside the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Employee's opened bowl of food maintained at the food preparation area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages that is separated and protected from facility food, food storage, and food contact surfaces.

Large tray of cooked white rice cooling at the preparation table kept tightly covered with plastic wrap. Rice measured at 143F. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F or below within 2 hours and from 70°F to 41°F or below within an additional 4 hours. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Manager opened cover.

Accumulation of grime observed on floor underneath the storage racks in the dry storage area. Accumulation of grime observed below the ware washing and food preparation areas. [CA] Walls and/or floors in food preparation area shall be kept clean.

Kitchen employee from the cook line ware washing and then washed hands with gloves still donned on at the three-compartment preparation sink. Observed second kitchen employee from the cook line on multiple occasions wash hands without using hand soap, wash hands with gloves still donned on, dry hands on apron, and/or dry hands with wiping cloth used to wipe serving bowls. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Manager at each incident instructed employees to wash hands. This Division intervened and instructed employees to properly wash hands.

Bean sprouts maintained out in ambient temperature measured at 63F. Container of raw comminuted meat for wontons maintained out in ambient temperature not in active preparation, measured at 50F. Tub of ground pork and pork fat at the meat grinder maintained out in ambient temperature not in active preparation, measured at 48F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Bean sprouts were placed on TPHC. Ground pork and raw wonton meat was returned into refrigeration unit to immediately cool.

Ice scoop maintained with handle in direct contact with consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Employee's personal belongings, jacket and beanie, observed stored inside box of food ingredients. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Observed mop drying inside mop bucket with dirty water still inside. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

At time of inspection, time for PHF items subjected to time as a public health control (TPHC) were not documented or set on the digital timer. Timer was set upon this Division entering the kitchen at which timer was set for 5 hours instead of the maximum 4 hours. Observed kitchen employee placing PHF item, fried rice, subjected to TPHC inside the preparation refrigerator. TPHC written procedures not available for review. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Food items subjected to TPHC shall not be returned to temperature control. [COS] The correct time was adjusted for items subjected to TPHC. Fried rice placed inside the preparation refrigerator was removed from temperature control. ** Repeated violation observed during the next inspection will result in TPHC usage being revoked, at which all food items will be subjected to temperature control only. ** New written procedure form was provided to manager.

Accumulation of dirt and debris observed on floors around the dry storage racks in the dry storage area. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris.

Observed frozen shrimp thawing in standing water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Food manager certificate (FSC) is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Observed employees' opened beverages stored in areas of food preparation, food contact surfaces, and/or near opened food. Observed employee actively drinking around opened food. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages.

At water at the ware wash sink measured at 117F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Observed kitchen employee drying hands on pants after washing hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands.

Observed large amounts of food; raw shrimp and raw beef, on the food preparation counters. Manager stated that the food is preparation, however, observed, no active food preparation being conducted. [CA] Use only small portions of food during preparation so that it does not exceed the maximum amount of time allowed for diligent prep.

Observed containers of food stored directly on the floor: - Inside walk-in freezer. - Dry storage area. - Inside walk-in refrigerator. - Food preparation table during active food preparation. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.